Black-Bean and Zucchini Pancakes
Black-Bean and Zucchini Pancakes

Photo Credit

Getty Images

This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: Less than 15 minutes
  • Prep: 7 minutes
  • Cook: 8 minutes

Nutrition Facts

Amount per serving:
Total Calories: 201
  • 297mg Sodium
  • 29g Carbs
  • 8g Fiber
  • 5g Fat
  • 2g Saturated Fat
  • 3g Sugars
  • 12g Protein
  • 75mg Calcium
  • 3mg Iron
201297mg 29g8g5g3g12g2g

Ingredients:

  • 1 15-ounce can black beans, rinsed and drained
  • 2 egg whites
  • 1 teaspoon roasted garlic, chopped (jarred)
  • 1 teaspoon ground cumin
  • 1 zucchini, shredded (1 1/3 cups)
  • 1/3 cup plain, dried whole-grain bread crumbs
  • 2 teaspoon olive oil, divided
  • 1/2 cup chipotle (or your favorite salsa)
  • 2 1/2 tablespoon reduced-fat sour cream

Directions:

Directions

1. In a medium bowl, mash beans, egg whites, garlic, and cumin to a coarse texture (it should be a mixture of mashed and nearly whole beans). Stir in the zucchini and bread crumbs.
2. Heat large nonstick skillet over medium-high heat. Add 1 teaspoon of oil. Using 1/2 of the bean mixture, drop 4 mounds into the pan and flatten them to about 3 1/2-inch rounds. Cook for 4 minutes, turning halfway during cooking; repeat with remaining mixture. Serve with salsa and sour cream.

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